Tips on Organizing your Refrigerator or Freezer
When placing food back in your commercial fridge, make sure that you’re using proper food placement procedures. This ensures less food being wasted and helps to easily find what you are looking for.
- Top Shelf: Ready-to-eat foods, produce, butter, condiments, pre-cooked foods
- Second Shelf: Seafood
- Third Shelf: Whole cuts of raw pork and beef
- Fourth Shelf: Ground meat and fish
- Bottom Shelf: Poultry
By placing raw meat and poultry on the lower shelves, you help prevent any juices and bacteria from dripping down and contaminating your food.
You can also add labels to any open products so that you can keep track which foods have gone bad.
Another idea is using color coded bins for different products. This will make it easier to differentiate between food products and it will make staff more efficient.
Make sure to be following the “first in, first out” method. This method and inventory management method that ensures that you use the freshest food first and prevents food from staying in your refrigerator for too long.
If you implement these easy tips your refrigerator and freezer will be well organized.
